Old Fashioned Oxtail Stew

👉Ingredients:

↪️2.5 lbs oxtail, trimmed

↪️1 tbsp olive oil

↪️1 large onion, chopped

↪️3 garlic cloves, minced

↪️4 large carrots, peeled and chopped

↪️2 celery stalks, chopped

↪️1 tbsp tomato paste

↪️1 tsp smoked paprika

↪️1 tsp dried thyme

↪️1 bay leaf

↪️1 cup red wine

↪️4 cups beef broth

↪️Salt and black pepper, to taste

↪️2 tbsp chopped fresh parsley (for garnish)

👉Instructions:

✅️1. Pat the oxtail dry using paper towels and season generously with salt and pepper.

✅️2. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the oxtail pieces until browned on all sides. Work in batches if needed. Remove and set aside.

✅️3. In the same pot, sauté the onion, garlic, carrots, and celery for 5–7 minutes until they begin to soften.

✅️4. Mix in the tomato paste, paprika, and thyme. Stir and cook for 2 minutes to develop the flavor.

✅️5. Pour in the red wine to deglaze the pot, scraping the bottom to release any browned bits.

✅️6. Return the oxtail to the pot. Add the beef broth and bay leaf, then bring to a gentle simmer.

✅️7. Cover and transfer the pot to a preheated oven at 325°F (160°C). Braise for about 3 hours or until the oxtail is tender and falling off the bone.

✅️8. Once done, skim any excess fat off the surface, adjust seasoning as needed, and sprinkle with chopped parsley before serving.

◾️Prep Time: 20 mins | Cook Time: 3 hrs 15 mins | Total Time: 3 hrs 35 mins

◾️Calories: 520 kcal per serving | Yield: Serves 4